TORTILLAS
I love food that is versatile and tortillas are so versatile. They can be used for breakfast, lunch and dinner and if you are feeling adventurous dessert. This is some that you can make a head of time and freeze, so it is great in case of a food emergency. Another great thing about making tortillas is that you can use so many different types of liquids other than water or milk. You can use coconut milk, soup broth or stock, all ranges of milk including whipping cream you can also use plain Greek yogurt. You can also use different types of flowers such as Gram flour, Besan flour, Wheat flour or Bread four or any other flour you might want to try out.
Making home made Tortillas is a really amazing and so yummy, and the neat part is once you mastered it you can tailor your tortillas to complement what your eating. Here are a few examples. For Quesadilla tortillas I want them to be light in textured, so I add four table spoons of Gram flour to the regular flour. For Fajita Tortillas I like nice and fluffy tortillas. This is where you add yeast to the dough and let it rise for 1 hour, before making them or if I want to make special breakfast tortillas I use Fage Greek Yogurt which is really tasty and complements fruit added into the tortilla.
Their are so many delicious ways to make Tortillas so let get started.
INGREDIENTS:
1. BASIC FLOUR TORTILLA RECIPE
2 Cups Flour
1 Teaspoon of Baking Powder mixed in.
7 fluid oz of water/milk. warmed on stove.
1 or 2 Tablespoons olive oil added to warmed milk. Optional.
METHOD OF PREPARATION
NOTE: THE METHOD BELOW IS USED FOR ALL THE TORTILLA RECIPES. THE ONLY EXCEPTION BEING WHEN YEAST IS ADDED AND RESTING TIME.
Have a rolling pin, a clean cutting board and flour for dredging flour ready. All so a pan for cooking tortillas.
1. Pour two cups of flour into a medium bowl and mix in 1 teaspoon of baking power.
2. Gently warm milk on stove and then add olive oil to it and mix it in.
3. Pour half of the milk/water mixture into the flour and while turning the bowl, cut in with a wooden spoon, add the rest of the milk and keep turning bowl and cutting in. The dough should not be damp but not wet.
4. Lightly sprinkle flour over dough and now pick up the edge and fold it over and push down with your knuckles. Turn bowl and repeat as you do this and add light dusting of flour until the dough stops sticking to your fingers. However it is okay for the doughy to be tacky.
5. Rest dough 25 minutes.
6. Next divided the dough into 8 or more walnut size balls. Lightly flour them to keep them from sticking.
7. Turn the burner to low or med low and place your pan on it. Let it warm up a little as you shape the tortillas.
8. Pick a ball up and squish it into a round using both your index fingers and thumbs. Dredged the round in flour and then lay it out on the cutting board. Use the rolling pin and flatten the disk pushing away from you and turning the disks as you make it bigger. Sprinkle flour on the board as needed. When you have a good size tortilla place it in the pan.
9. Give the pan a little shake to keep the tortilla from sticking. Watch the top of the tortilla and you should start to see little air pockets fill and raise up. Use a metal spatula to check the bottom of the tortilla. As soon as you see light tan spots, flip your tortilla over and cook until more light tan spot appear. When both sides have tan spots on both sides your tortilla is done.
10. Stack finished tortillas on plate and use right away or cool and put in the refrigerator They will be ok for up to 3 days then you must freeze them. Or wrap in foil and freeze right away.
ADDITIONAL TORTILLAS RECIPES:
GRAM FLOUR TORTILLAS
4 Tablespoons of Gram Flour add to flour to make exactly two cups.
7 oz of milk/ water warmed
1 teaspoons baking soda.
1 to 2 table spoons olive oil optional.
Follow method above.
These are great for Quesadillas.
FLUFFY TORTILLAS
1 cup of Bread flour
1 cup of All purpose flour
1 heaping teaspoon of yeast. Mix yeast in with baking soda.
1 teaspoon or baking soda
7 oz of milk warmed.
1 to 2 table spoons of olive oil optional.
Cover dough and rest for 1 hour.
Follow method above.
Great with Fajitas, and for burritos.
GREEK YOGURT BREAKFAST TORTILLAS.
2 cups Bread flour or All purpose flour.
6 oz of milk warmed.
4 Tablespoons of plain Greek yogurt. Add you pour milk into flour.
1 Teaspoon of baking soda.
1 to 2 Tablespoons olive oil optional.
Follow method above.
Excellent with warmed fruit and honey.
Here a few to tantalize your taste buds. There is more to come
Cheers.
Saturday, August 30, 2014
Sunday, August 24, 2014
COLE SLAW WITH HONEY, ORANGE & WHITE BALSAMIC VINEGAR SAUCE.
COLE SLAW WITH HONEY, ORANGE, & WHITE BALSAMIC VINEGAR SAUCE.
I love Cole Slaw. It's so easy, yummy and so darn healthy.
INGREDIENTS:
2 Cup loosely packed RED CABBAGE
2 Cup loosely packed WHITE CABBAGE
4 Tablespoons of Golden raisins, regular raisins or craisins. Craisins are dried cranberries.
1 Tablespoon Honey
1 Tablespoon White Balsamic Vinegar.
2 Tablespoons Mayonnies
2 Tablespoons Fresh squeezed Orange Juice.
One carrot.
1 or 2 Cups of Jicama or a crispy apple.
A handful of nut your choice.
NOTE: It's ok if you have just one type of cabbage. Just make it four cups.
METHOD OF PREPARATION:
NOTE: You will need a vegetable peeler, a nutmeg grater or a cheese grater, using the finest tooth.
FIRST: CHOPPING, GRATING AND PEELING
Cut both cabbages as thin as you can get it. Remember you don't have to be perfect. Get in there and slice away. Then take all that you have slice off and give a few chops this way and that way. Measure and put in bowl. Next chop the top and end off the carrot. Peel the skin off, then either using the nutmeg grater or cheese grater. Grate away the carrot into the bowl with the cabbage.
Note: If using a nutmeg grater that is long, make sure that it is supported over the bowl and you grate the carrot.
Next take the Jicama and chop it in half. Take the half and place it cut side down on the cutting board. Now cut off half circles the width of your finger nail length wise. After you have about four or five halves. Next take a small knife and use it to trim off the jicama's outer peeling. Now take your vegetable peeler and peel away over the bowl. Keep peeling until you have only a little piece left in your hand.
If your using a apple peel it the same way.
SECOND: MIXING
Now that you have the cabbages, carrots and jicama all cut, peeled and grated add the nuts and raisins and mix well.
THIRD: HONEY ORANGE & BALSAMIC DRESSING
In a bowl mix honey,fresh squeezed Orange juice, mayonnies, vinegar and mix with a whisk. It should be a little runny and not thick.
Chill for an hour or not. :) Then dig in. This makes an excellent lunch for a hot day or make a excellent side dish for fish.
I love Cole Slaw. It's so easy, yummy and so darn healthy.
INGREDIENTS:
2 Cup loosely packed RED CABBAGE
2 Cup loosely packed WHITE CABBAGE
4 Tablespoons of Golden raisins, regular raisins or craisins. Craisins are dried cranberries.
1 Tablespoon Honey
1 Tablespoon White Balsamic Vinegar.
2 Tablespoons Mayonnies
2 Tablespoons Fresh squeezed Orange Juice.
One carrot.
1 or 2 Cups of Jicama or a crispy apple.
A handful of nut your choice.
NOTE: It's ok if you have just one type of cabbage. Just make it four cups.
METHOD OF PREPARATION:
NOTE: You will need a vegetable peeler, a nutmeg grater or a cheese grater, using the finest tooth.
FIRST: CHOPPING, GRATING AND PEELING
Cut both cabbages as thin as you can get it. Remember you don't have to be perfect. Get in there and slice away. Then take all that you have slice off and give a few chops this way and that way. Measure and put in bowl. Next chop the top and end off the carrot. Peel the skin off, then either using the nutmeg grater or cheese grater. Grate away the carrot into the bowl with the cabbage.
Note: If using a nutmeg grater that is long, make sure that it is supported over the bowl and you grate the carrot.
Next take the Jicama and chop it in half. Take the half and place it cut side down on the cutting board. Now cut off half circles the width of your finger nail length wise. After you have about four or five halves. Next take a small knife and use it to trim off the jicama's outer peeling. Now take your vegetable peeler and peel away over the bowl. Keep peeling until you have only a little piece left in your hand.
If your using a apple peel it the same way.
SECOND: MIXING
Now that you have the cabbages, carrots and jicama all cut, peeled and grated add the nuts and raisins and mix well.
THIRD: HONEY ORANGE & BALSAMIC DRESSING
In a bowl mix honey,fresh squeezed Orange juice, mayonnies, vinegar and mix with a whisk. It should be a little runny and not thick.
Chill for an hour or not. :) Then dig in. This makes an excellent lunch for a hot day or make a excellent side dish for fish.
Saturday, August 23, 2014
HOW TO MAKE FOOD LAST AS LONG AS POSSIBLE.
HOW TO MAKE FOOD LAST AS LONG AS POSSIBLE.
When it come right down to saving money it really depends how you use your food. For example 1 pound of ground meat can be made into four dinners. But most people what do they do they cook the whole packet of meat and it's gone in one meal. Here are a list of way to make your food last as long as possible in tight times.
1. GROUND AND WHOLE MEATS. NOTE: Apply this method to larger packages of meat.
A: Ground: You can either cook the whole packet first then divided it, or divide the raw meat and wrap each piece in foil and freeze it for later your choice. Here is how I like to prepare the meat.
Cook the meat up in the pan with spices with a half of onion or whole and garlic. Drain off the grease. Then on a clean cutting board. Take good amount and dice it up with a knife as fine as you want, process the rest of the meat like this. Then have four small containers ready to fill with equal amounts. If you have a scale this will make it more precise. And then use each container for the meal you want. You won't have a meat meal that is overflowing with meat, but it will be enough.
Here is some reasoning behind my madness. If you were to cook up the meat in the pan drain off the grease and then proceed to scoop the meat from the pan, you find that the meat texture is clumpy and larger so in sense you'll be helping your self and eating more meat. When it is dice up and you take a spoon full it is easier to control your proportions.
It the same with chicken to. Cook up your chicken, then remove all the meat from the bones, but do not throw the bones way. (CHECK OUT MY STOCK RECIPE). Then take small batches and dice the same way you did the meat. Then divided it out and freeze.
NOTE: Make sure you label it and date it. I kind of treat my freezer like a supply belt and move use right away to the front and new stuff to the back. So I make sure I don't waist any thing.
2. VEGETABLES.
Vegetable are the exact same way the bigger you cut the pieces, the faster you'll use them up. So be sure to dice and proportion out what you want to use. If you going to add a carrot to a meal, use one carrot or even a half of a carrot. When you dice it up it will distribute through the meal more evenly.
3.FILLERS
Wheat berries, Groat make wonderful fillers or any other kind of grains you are use to. If it taste good add it. Add a cup full and mix it into the meat when it is fully cooked. I always like to have small amount of grains frozen in the freezer to add to what ever meal needs it. Grains freeze well.
Note: To keep your grains from getting freezer burn. Fill up a container with grains, then fill with water, but not all the way to the top. You want to give the water room to expand. Then all you have to do is. Get a pot out fill with water, turn to high, plop the grain ice cube into the water until the water is melted away and scoop out the grains to add to your meal. Note: Your not cooking the grain, but rather warming the grains.
4. OTHER IDEAS:
Another thing I do when money get really tight is I stop mixing food together, but rather add it to the bowl and mix it there. I do this with soup a lot. Add the fixing to the bowl then add the soup. This way I can freeze the rest of soup broth or stock for later. By keeping everything separated, I can use it for different things and I only use certain amounts. Of course when things are better I don't do this.
5. MAKING SOUP IS THE KEY TO SAVING $$$
Soup is the key to saving money.
From one whole chicken you can make.
1. Broth.
2. Diced Chicken for meals.
3. Bones for Stock.
I my self for two people can turn one whole fryer into 6 to 7 meals. I all depends how you use what you got. Now it's totally understandable if the fryer is bigger you get more meat, if it is smaller, less meat.
Well Ta Ta for now hope you enjoyed.
When it come right down to saving money it really depends how you use your food. For example 1 pound of ground meat can be made into four dinners. But most people what do they do they cook the whole packet of meat and it's gone in one meal. Here are a list of way to make your food last as long as possible in tight times.
1. GROUND AND WHOLE MEATS. NOTE: Apply this method to larger packages of meat.
A: Ground: You can either cook the whole packet first then divided it, or divide the raw meat and wrap each piece in foil and freeze it for later your choice. Here is how I like to prepare the meat.
Cook the meat up in the pan with spices with a half of onion or whole and garlic. Drain off the grease. Then on a clean cutting board. Take good amount and dice it up with a knife as fine as you want, process the rest of the meat like this. Then have four small containers ready to fill with equal amounts. If you have a scale this will make it more precise. And then use each container for the meal you want. You won't have a meat meal that is overflowing with meat, but it will be enough.
Here is some reasoning behind my madness. If you were to cook up the meat in the pan drain off the grease and then proceed to scoop the meat from the pan, you find that the meat texture is clumpy and larger so in sense you'll be helping your self and eating more meat. When it is dice up and you take a spoon full it is easier to control your proportions.
It the same with chicken to. Cook up your chicken, then remove all the meat from the bones, but do not throw the bones way. (CHECK OUT MY STOCK RECIPE). Then take small batches and dice the same way you did the meat. Then divided it out and freeze.
NOTE: Make sure you label it and date it. I kind of treat my freezer like a supply belt and move use right away to the front and new stuff to the back. So I make sure I don't waist any thing.
2. VEGETABLES.
Vegetable are the exact same way the bigger you cut the pieces, the faster you'll use them up. So be sure to dice and proportion out what you want to use. If you going to add a carrot to a meal, use one carrot or even a half of a carrot. When you dice it up it will distribute through the meal more evenly.
3.FILLERS
Wheat berries, Groat make wonderful fillers or any other kind of grains you are use to. If it taste good add it. Add a cup full and mix it into the meat when it is fully cooked. I always like to have small amount of grains frozen in the freezer to add to what ever meal needs it. Grains freeze well.
Note: To keep your grains from getting freezer burn. Fill up a container with grains, then fill with water, but not all the way to the top. You want to give the water room to expand. Then all you have to do is. Get a pot out fill with water, turn to high, plop the grain ice cube into the water until the water is melted away and scoop out the grains to add to your meal. Note: Your not cooking the grain, but rather warming the grains.
4. OTHER IDEAS:
Another thing I do when money get really tight is I stop mixing food together, but rather add it to the bowl and mix it there. I do this with soup a lot. Add the fixing to the bowl then add the soup. This way I can freeze the rest of soup broth or stock for later. By keeping everything separated, I can use it for different things and I only use certain amounts. Of course when things are better I don't do this.
5. MAKING SOUP IS THE KEY TO SAVING $$$
Soup is the key to saving money.
From one whole chicken you can make.
1. Broth.
2. Diced Chicken for meals.
3. Bones for Stock.
I my self for two people can turn one whole fryer into 6 to 7 meals. I all depends how you use what you got. Now it's totally understandable if the fryer is bigger you get more meat, if it is smaller, less meat.
Well Ta Ta for now hope you enjoyed.
Tuesday, August 19, 2014
SUPER EASY ANGLE FOOD CAKE
SUPER EASY ANGLE FOOD CAKE
This one is so easy to make and make a great instance people pleaser, if your having guest. If you have children you might even let them help you make this one. It's that easy.
INGREDIENTS:
Note: You will need a muffin tin sprayed with cooking spray. And if you want you can use muffin paper.
3 EGGS
5 Tablespoons of flour
1 Teaspoon of Baking powder.
1/2 Cup sugar. 1/2 equals 8 tablespoons.
METHOD OF PREPARATION:
FIRST:
Break the eggs in a large bowl and beat with a egg beater for 1 to 2 minutes. While beating slowly pour in the sugar and beat in. Next add the flour and baking soda and beat in well.
SECOND:
Note: The batter will be very runny this is ok.
Using a Tablespoon add one table spoon to each muffin cup until they are all filled, then repeat adding a second tablespoon to each cup. Keep doing this until all the batter is gone.
THIRD: BAKING
Turn the oven to 325. Check the batter after 15 minutes. When the top of the batter starts to look solid and set. Turn the oven up to 350 and cook until the top are golden. You will start to smell them when they are finished.
FOURTH:
After you have removed muffin tin from the oven with the nice and lite golden brown, let them cool for a few minutes and them very gently take a butter knife and cut around in a circle of each cake and remove and cool on a cookie rack.
This make a great treat with Strawberries, blue berries, black berries or any other seasonal fruit.
STRAW BERRY TOPPING:
One to two cups of berries. Cleaned and cut up.
3 Table spoons sugar.
2 Table spoons of water.
Add all to small pot and turn to Medium. Let cook until the sugar is melted and the straw berries look glossy and warmed.
In a bowl break up angle food cake into piece and pour straw berries over. Add whip cream if you desire.
This one is so easy to make and make a great instance people pleaser, if your having guest. If you have children you might even let them help you make this one. It's that easy.
INGREDIENTS:
Note: You will need a muffin tin sprayed with cooking spray. And if you want you can use muffin paper.
3 EGGS
5 Tablespoons of flour
1 Teaspoon of Baking powder.
1/2 Cup sugar. 1/2 equals 8 tablespoons.
METHOD OF PREPARATION:
FIRST:
Break the eggs in a large bowl and beat with a egg beater for 1 to 2 minutes. While beating slowly pour in the sugar and beat in. Next add the flour and baking soda and beat in well.
SECOND:
Note: The batter will be very runny this is ok.
Using a Tablespoon add one table spoon to each muffin cup until they are all filled, then repeat adding a second tablespoon to each cup. Keep doing this until all the batter is gone.
THIRD: BAKING
Turn the oven to 325. Check the batter after 15 minutes. When the top of the batter starts to look solid and set. Turn the oven up to 350 and cook until the top are golden. You will start to smell them when they are finished.
FOURTH:
After you have removed muffin tin from the oven with the nice and lite golden brown, let them cool for a few minutes and them very gently take a butter knife and cut around in a circle of each cake and remove and cool on a cookie rack.
This make a great treat with Strawberries, blue berries, black berries or any other seasonal fruit.
STRAW BERRY TOPPING:
One to two cups of berries. Cleaned and cut up.
3 Table spoons sugar.
2 Table spoons of water.
Add all to small pot and turn to Medium. Let cook until the sugar is melted and the straw berries look glossy and warmed.
In a bowl break up angle food cake into piece and pour straw berries over. Add whip cream if you desire.
HOW TO BOIL PERFECT EGGS
HOW TO BOIL PERFECT EGGS
INGREDIENTS:
1 to 6 EGGS
THE METHOD:
NOTE: Prepare a ice water for when the eggs are finished cooking.
1. Fill a pot with enough water that when you put your eggs in they are totally submerged.
2. Find out how big or small your eggs are by measure them.
If your eggs 2 inches in length and 1/2 inches wide. You will boil it for 10 minutes.
If your eggs are one inch smaller (1 inch 1/2) you will cook it for 9 minutes. And even smaller 8 minutes.
If your eggs are one inch bigger (3 1/2) you will cook it for 11 minutes. And even bigger 12 minutes.
Now if your eggs are eggzactly 2 inch, 3 inches or 4 inches in length. Use the same method above.
3. Put eggs in water and turn burner to high. DO NOT START THE TIMER UNTIL THE WATER IS BOILING. So make sure you are near by watching your eggs.
4. Let the eggs boil all the way though the cooking time.
5. Next remove the eggs from the pot and dunk them into ice water and let them cool down.
6. Cracking your eggs. Gently knock the egg on the counter breaking both the top and bottom. As you peel your egg hold it under cold running water, this helps. As you remove the outer shell you will see a membrane, if you get that to come off the egg will peel real easy.
7. TROUBLE SHOOTING.
1. If you see your eggs boiling and one looks likes spider web gone wrong. This is because the egg had a tiny hair line fracture in it. This is ok.
2. Depending on the age of the egg, newer eggs will be easier to peel and old egg will be a little more difficult.
FINE TUNING YOUR EGGS.
Here is were you can make the eggs the way you want. Let say you cook them for 10 minutes right and they great, but you like the middle to be a little wet or runny. Well all you have to do is lessen the time. Cook them for 9 minutes instead. Play around till your eggs are Eggceptional for your taste.
INGREDIENTS:
1 to 6 EGGS
THE METHOD:
NOTE: Prepare a ice water for when the eggs are finished cooking.
1. Fill a pot with enough water that when you put your eggs in they are totally submerged.
2. Find out how big or small your eggs are by measure them.
If your eggs 2 inches in length and 1/2 inches wide. You will boil it for 10 minutes.
If your eggs are one inch smaller (1 inch 1/2) you will cook it for 9 minutes. And even smaller 8 minutes.
If your eggs are one inch bigger (3 1/2) you will cook it for 11 minutes. And even bigger 12 minutes.
Now if your eggs are eggzactly 2 inch, 3 inches or 4 inches in length. Use the same method above.
3. Put eggs in water and turn burner to high. DO NOT START THE TIMER UNTIL THE WATER IS BOILING. So make sure you are near by watching your eggs.
4. Let the eggs boil all the way though the cooking time.
5. Next remove the eggs from the pot and dunk them into ice water and let them cool down.
6. Cracking your eggs. Gently knock the egg on the counter breaking both the top and bottom. As you peel your egg hold it under cold running water, this helps. As you remove the outer shell you will see a membrane, if you get that to come off the egg will peel real easy.
7. TROUBLE SHOOTING.
1. If you see your eggs boiling and one looks likes spider web gone wrong. This is because the egg had a tiny hair line fracture in it. This is ok.
2. Depending on the age of the egg, newer eggs will be easier to peel and old egg will be a little more difficult.
FINE TUNING YOUR EGGS.
Here is were you can make the eggs the way you want. Let say you cook them for 10 minutes right and they great, but you like the middle to be a little wet or runny. Well all you have to do is lessen the time. Cook them for 9 minutes instead. Play around till your eggs are Eggceptional for your taste.
Thursday, August 14, 2014
BANANA CUPS WITH APPLE AND CINNAMON TOPPING
BANANA CUPS WITH APPLE AND CINNAMON TOPPING
These are so yummy and easy to make and can be topped with any seasonal fruit.
They can also be frozen and use for a later time.
INGREDIENTS:
1 muffin tray.
5 Tablespoons of flour
2 Eggs.
1/2 cup of Corn Meal equals 8 Table spoons.
1 banana
1 apple
3 Tablespoons Brown sugar.
1/3 cup of sugar
1/2 teaspoon cinnamon for apples.
1 tablespoon of sugar for apples.
Powdered Sugar
METHOD OF PREPARATION:
FIRST:
1. Break the eggs into a bowl and beat with a egg beater for two minutes until it get nice and fluffy. Next pour in sugars one at a time. White sugar first then brown and beat for another minute.
2. Next peel banana and mash in a small bowl, so it incorporates better. Add to egg mixture and beat in with the egg beaters.
3. Next pour in corn meal and beat in and then add the flour and beat in.
SECOND:
Spray muffin tin with nonstick spray.
Add a tablespoon of batter to each muff hole until each hole has one tablespoon of batter in it. Then add another table spoon to each hole and do this until all the batter is used up in this way.
THIRD: BAKING
Bake at 325. Check it occasionally. When done it should have a light golden color. And when you stick a tooth pick in it the tooth pick should come out clean.
FOURTH: COOLING & CUTTING
Let the little banana cakes cool and then remove from the muffin tin. Take a sharp small knife and cut out a circle in the middle of the top of the cake. You can cut it how ever you want, just as long as you can spoon the filling in. Or you can cut the cake in half then add the topping that way.
FIFTH: COOKING THE APPLES
Remove the seed and then dice the apple up with skin off or on. Add to a small pot. Turn the burner to medium and add on tablespoon of sugar and 1/2 teaspoon of cinnamon. Cook until the apples piece are tender and a bit soft, but not mushy.
SIXTH:
Put your little cake on a plate and fill the apple mixture into the top and over the sides. Then take a sieve with a little powdered sugar and tap over the cake a few times.
SEVENTH: GRAB A FORK & DIG IN.
These are so yummy and easy to make and can be topped with any seasonal fruit.
They can also be frozen and use for a later time.
INGREDIENTS:
1 muffin tray.
5 Tablespoons of flour
2 Eggs.
1/2 cup of Corn Meal equals 8 Table spoons.
1 banana
1 apple
3 Tablespoons Brown sugar.
1/3 cup of sugar
1/2 teaspoon cinnamon for apples.
1 tablespoon of sugar for apples.
Powdered Sugar
METHOD OF PREPARATION:
FIRST:
1. Break the eggs into a bowl and beat with a egg beater for two minutes until it get nice and fluffy. Next pour in sugars one at a time. White sugar first then brown and beat for another minute.
2. Next peel banana and mash in a small bowl, so it incorporates better. Add to egg mixture and beat in with the egg beaters.
3. Next pour in corn meal and beat in and then add the flour and beat in.
SECOND:
Spray muffin tin with nonstick spray.
Add a tablespoon of batter to each muff hole until each hole has one tablespoon of batter in it. Then add another table spoon to each hole and do this until all the batter is used up in this way.
THIRD: BAKING
Bake at 325. Check it occasionally. When done it should have a light golden color. And when you stick a tooth pick in it the tooth pick should come out clean.
FOURTH: COOLING & CUTTING
Let the little banana cakes cool and then remove from the muffin tin. Take a sharp small knife and cut out a circle in the middle of the top of the cake. You can cut it how ever you want, just as long as you can spoon the filling in. Or you can cut the cake in half then add the topping that way.
FIFTH: COOKING THE APPLES
Remove the seed and then dice the apple up with skin off or on. Add to a small pot. Turn the burner to medium and add on tablespoon of sugar and 1/2 teaspoon of cinnamon. Cook until the apples piece are tender and a bit soft, but not mushy.
SIXTH:
Put your little cake on a plate and fill the apple mixture into the top and over the sides. Then take a sieve with a little powdered sugar and tap over the cake a few times.
SEVENTH: GRAB A FORK & DIG IN.
Wednesday, August 13, 2014
SALMON STUFFED TARO
This is one of my husbands and my favorite treats and it make a good lite dinner with a nice salad. And you can fill it with what ever you want. Beef, chicken, pork, or any type of fish. And their so perfect for freezing and reheating for later.
INGREDIENTS:
1 lb of Salmon or less. You need just enough to fill the taro.
1 lb of Taro roots. This is equal to 5 of them. Check them over to make sure their is no soft spots. They should be very firm and the size of a small potato.
1/2 cup of Corn Meal.
3 to 5 Tablespoon of melted butter. Optional.
Peanut oil for frying.
METHOD OF PREPARATION:
FIRST: COOKING THE SALMON
Put the Salmon filet skin down in the pan. Turn the pan to low and cover with a lid that fits. Keep your eye on the color of the salmon. At first it will be bright reddish pink, and as it cooks it will turn into a lighter pink. Also watch for white drops of fat to appear on the out side of the salmon as it cooks.
Next: Now if your looking at your salmon that is cooking and it appears to be done on the out side, it may not be done on the inside. Turn off the burner and take off the lid. Take two forks and very carefully pull the salmon apart and look in. Try to pull it apart by the grain. If you see dark red inside, it still need to cook more. Put in back on the burner on low to finish cooking.
If it is done, then when you take the forks and pull the salmon apart gently it will flake apart really easily, and it should all be the same even light pink, no dark pink.
When the salmon is all the way done take a metal spatula and scoop the whole salmon up off the skin that will be stuck to the pan. Put the salmon on a plate and let cool a bit then remove all the bones and then flake apart.
NOTE: How to clean your pan as the bottom of this recipe.
SECOND: PEELING & STEAMING TARO
You will need a steamer basket.
It is best to peel taro with a vegetable peeler. Yes they're hairy, weird looking and very slippery, after you peel them. After all your taro is peeled, wash them off under some cold water. Next very carefully cut them in half length wise. Place them flat side down on the cutting board and cut in half, so you have four parts. Cut the rest the same way. Don't worry about being exacting.
Next put the prepared taro in the steamer basket that has water in it, turn on high. When you can easily pierce the taro with a knife, let it cook about 2 to 3 minutes longer, then remove from steamer basket and put in a deep bowl.
THIRD: MASHING & MIXING.
Use a potato masher to mash up the Taro really good. Then add the 1/2 cup of corn meal and mix in well and mix in the melted butter if you want. The cornmeal taro dough should have a very soft consistency and be very pliable.
Note: You might what to let the mixture cool a bit, before handling it.
FOURTH: HOW TO FORM AND STUFF THE TARO
Note: Have a prepped cookie tray that is coated with flour. Sprinkle flour around on cookie tray and then take it to the sink and angle it into the sink and knock it a bit. This way excess flour will fall into the sink.
You will need a glass of water to dip your fingers in, the flaked salmon close buy for filling.
1. First with out any dough in your hand cup it like your holding water in your hand. Then flatten it outward. This is that you will being doing when stuffing your taro pockets. Your hand is the mold.
2. Dip your fingers in the water and wet the middle of your palm. Take a good pinch of taro dough about the size of a walnut or a tad bigger and roll in a light ball and put it in the middle of your palm. Dip you finger tips in water, shake off excess and in small circles move and push the dough outwards so it covers your whole palm.
3. With the dough covering your hand now cup your hand and place a small amount of salmon in the middle and push down gently. Wet your fingers lightly again and now take the edges of the corn meal and fold them over the salmon, until all the salmons is concealed inside the cornmeal. If their are any holes pinch off some more corn meal and cover it and smooth it out. Gently press it flat then set it on the floured cookie pan, Repeat until all the dough is used up. Let them rest for about 2 minutes, so some of the dampness evaporates.
FIFTH: FRYING THE TARO
Fill a frying pan with enough peanut oil to wet the tip of your finger when you dip it in. Turn to Medium and let the oil heat up. Toss in a tiny piece of dough into the oil, when it start to bubble it is ready.
Note: If you think things are getting out of hand, turn to a lower setting or start again. Remember you are in control.
Set about four of the taro parcels into the oil and let fry away. Make sure you hand either tongs or a metal spatula handy to check it as it cooks. Fry both sides until light golden brown like in the picture above.
This goes well with a nice spinach salad, as a side with soup or just as a snack.
SIXTH: Chose your favorite dipping sauce and enjoy.
Cleaning you pan. Add three drops of soap and fill the bottom of the pan with water and bring to a boil. Then cool. This will lossen all the skin.
Saturday, August 9, 2014
GRAVY AND MORE NEW VERSION WITH OUT BUTTER
GRAVY AND MORE ((NEW VERSION WITH OUT BUTTER ))
Using olive oil is healthier and actually improves the taste of cream soups.
Using olive oil is healthier and actually improves the taste of cream soups.
Gravy is one of these thing that is so easy so yummy to make. And it is so versitle, that is what I like about it. One moment it's a nice thick gravy and the next it's a nice cream soup. Yep it's that easy. The key to good gravy is making a great soup or stock. You will find both the stock and broth recipes with in my blog under JUNE 8th. Titled: ALL ABOUT STOCKS AND BROTHS.
INGREDIENTS:
2 Cups Broth or Stock. Home made is the best, but it is ok to used canned.
Flour Table spoon at a time.
5 to 3 Tablespoons Olive oil. Choose your amount that works for you. I like using 3.
METHOD OF PREPARATION: THINK MASH POTATOES Ok I know that sounds weird but as you stir the mixture at one point it will have a similar consitency.
You will need a wire whisk.
NOTE: YOU ARE IN CONTROL OF HOW THICK OR THIN THE MIXTURE IS.
FIRST:
Have two cups soup in a pot simmering. Ready to use. If you decide later on you want to use more that is perfectly fine.
Note: With stock it is perfectly fine to add one cup of water. However if your cook your stocks under 3 hours do not do this. If you cook your stocks from 5, 6 & 7 hours, the water will not effect the flavor. Under 3 hours it might water the stock down. For broth you can add 1/2 cup water.
SECOND: Add olive oil to pan and turn burner on low and whisk in the flour table spoon by table spoon into the oil.
THRID:
Keep your eye on the consitency of the mixture.
Keep burner on low. Add one tablespoon of flour whisk away, does it look like small dough balls or wet. If it looks wet add another table spoon of flour and whisk away. Keep doing this until flour is soaked up and you get a bunch of small looking dough balls.
NOTE: OKAY This is the part where you got to trust your self, when you add the hot liquid to the small buttery dough balls it is going to go thought a transformation that going to look like you ruined it. All you have to do is keep whisking until it look like mash potatoes. :)
CAUTION: THIS WILL SPIT AND SPAT, AND TAKE CARE WHEN YOUR WHISKING.
FOURTH: Turn up the heat to Medium.
Now add two ladle fulls to the oil mixture, it will sear in the hot pan. Whisk away and keep whisking until it looks smooth and creamy mash potatoes. When it looks like creamy mash potatoes, add two more ladle fulls. Whisk, whisk ,whisk and be careful. Keep whisking until it has the consistency of creamy mash potatoes. Then add your soup again.
When you are finished adding the amount of soup you want keep the burner on low and stir about 4 to 3 minutes more.
FIFTH:
Now like I said above you are in control of your cream soup/gravy. If you like super thick gravy stop. If you like your gravy a little bit runnier add more soup, but in batches like I stated above.
SIXTH: TIPS: Oh the possibilities!
Whether it's thick or really thin, this really is a comfort food. Have veggies left over with rice or noodles you have an instant meal. And keep in mind no (NO SOUP of GRAVY left behind) no matter how small, even if it one table spoon full it can be frozen. Here is what I do. Instead of adding all the fixing to the pot. I add the fixing to the soup bowls and then pour the creamy goodness over the yumminess. :) Have a ice cube tray handy and if there is any left over gravy or soup, use a spatula and scrape out as much of the gravy as possible, even if it make just fills one cube. Freeze and then plop then into a freezer bag. After a while you will have a bag full of gravy and soup ice cubes that can either be used as more gravy or soup.
Gravy and broth cubes can be mix together to make new amazing soup or gravy and they're great when you get home and don't want to cook. Throw the cubes in the pot melt, add veggies and instant fast food.
SEVEN: HOW TO THAW YOUR SOUP & GRAVY CUBES.
If you put your gravy cubes into a pan and turn in on medium, it will burn. So if you have broth cubes melt about a half of a cup full then add the gravy cube. If you do not have any broth cubes add a 1/2 cup of water.
Note: When mixing soup cubes and gravy cubes, it will look a bit weird as the two things mix together, but when their all mix up and heated up it will be so yummy you won't even notice.
CHEERS & HAVE A GRAVY OF A DAY. :)
2 Cups Broth or Stock. Home made is the best, but it is ok to used canned.
Flour Table spoon at a time.
5 to 3 Tablespoons Olive oil. Choose your amount that works for you. I like using 3.
METHOD OF PREPARATION: THINK MASH POTATOES Ok I know that sounds weird but as you stir the mixture at one point it will have a similar consitency.
You will need a wire whisk.
NOTE: YOU ARE IN CONTROL OF HOW THICK OR THIN THE MIXTURE IS.
FIRST:
Have two cups soup in a pot simmering. Ready to use. If you decide later on you want to use more that is perfectly fine.
Note: With stock it is perfectly fine to add one cup of water. However if your cook your stocks under 3 hours do not do this. If you cook your stocks from 5, 6 & 7 hours, the water will not effect the flavor. Under 3 hours it might water the stock down. For broth you can add 1/2 cup water.
SECOND: Add olive oil to pan and turn burner on low and whisk in the flour table spoon by table spoon into the oil.
THRID:
Keep your eye on the consitency of the mixture.
Keep burner on low. Add one tablespoon of flour whisk away, does it look like small dough balls or wet. If it looks wet add another table spoon of flour and whisk away. Keep doing this until flour is soaked up and you get a bunch of small looking dough balls.
NOTE: OKAY This is the part where you got to trust your self, when you add the hot liquid to the small buttery dough balls it is going to go thought a transformation that going to look like you ruined it. All you have to do is keep whisking until it look like mash potatoes. :)
CAUTION: THIS WILL SPIT AND SPAT, AND TAKE CARE WHEN YOUR WHISKING.
FOURTH: Turn up the heat to Medium.
Now add two ladle fulls to the oil mixture, it will sear in the hot pan. Whisk away and keep whisking until it looks smooth and creamy mash potatoes. When it looks like creamy mash potatoes, add two more ladle fulls. Whisk, whisk ,whisk and be careful. Keep whisking until it has the consistency of creamy mash potatoes. Then add your soup again.
When you are finished adding the amount of soup you want keep the burner on low and stir about 4 to 3 minutes more.
FIFTH:
Now like I said above you are in control of your cream soup/gravy. If you like super thick gravy stop. If you like your gravy a little bit runnier add more soup, but in batches like I stated above.
SIXTH: TIPS: Oh the possibilities!
Whether it's thick or really thin, this really is a comfort food. Have veggies left over with rice or noodles you have an instant meal. And keep in mind no (NO SOUP of GRAVY left behind) no matter how small, even if it one table spoon full it can be frozen. Here is what I do. Instead of adding all the fixing to the pot. I add the fixing to the soup bowls and then pour the creamy goodness over the yumminess. :) Have a ice cube tray handy and if there is any left over gravy or soup, use a spatula and scrape out as much of the gravy as possible, even if it make just fills one cube. Freeze and then plop then into a freezer bag. After a while you will have a bag full of gravy and soup ice cubes that can either be used as more gravy or soup.
Gravy and broth cubes can be mix together to make new amazing soup or gravy and they're great when you get home and don't want to cook. Throw the cubes in the pot melt, add veggies and instant fast food.
SEVEN: HOW TO THAW YOUR SOUP & GRAVY CUBES.
If you put your gravy cubes into a pan and turn in on medium, it will burn. So if you have broth cubes melt about a half of a cup full then add the gravy cube. If you do not have any broth cubes add a 1/2 cup of water.
Note: When mixing soup cubes and gravy cubes, it will look a bit weird as the two things mix together, but when their all mix up and heated up it will be so yummy you won't even notice.
CHEERS & HAVE A GRAVY OF A DAY. :)
Sunday, August 3, 2014
DANCING WITH THE KITCHEN DRAGON
DANCING
WITH THE KITCHEN DRAGON
The KITCHEN (Epic music of your choice
goes here). Everyone has one and every body has a love hate
relationship with it. It's like having your own personal dragon that
you have to slay each night. Well I'm here to teach you how to tame
your kitchen dragon and learn to enjoy the ups and downs of you daily
adventures.
First of all it's all about attitude.
If you make it a chore it will become a chore. If you make into a
daily fun workout session, it will become something entirely
different than the daily grind. And it's also about team work with
your husband, children, wife, partner or who ever. The dragon might
snarl and growl at first, but as soon as he or she sees how much fun
your having, by no time it will be eating out of your hand and
wanting a good head scratch.
People make up games for everything, so
why not move that into the kitchen. Yeah okay, you might be turning
you head sideways at me and saying huh? But seriously the more fun
things are the less of a chore they become. And yes there will be
those days, I have them too were the Dragon seems to be winning, but
we make the best of it and move forward with a positive attitude.
And here is the most awesome part of it
you'll burn calories while doing it. One hour of being in the
kitchen cooking or cleaning is equivalent to 225 calories burned, but
take in to consideration your height, and weight. But hey every
little bit counts right! So get in the kitchen and shake your
booty.
Whether it's washing dishes or cooking
a meal you're constantly moving around. You're lifting your arms up
to put dishes away, your squatting down to look for pots and pans and
you are walking around back and forth for stuff. It's all
exercising. And if you can lean how to make this into a daily
routine, you'll be on your way to a happier and healthier
relationship with your tamed dragon.
Make your own wackiness your own.
Think about what your doing and turn
each movement into a work out and start out easy.
I also recommend that you look up exercise that are similar to what your doing. Be a smart and safe so you don't hurt your self.
I also recommend that you look up exercise that are similar to what your doing. Be a smart and safe so you don't hurt your self.
Here is some key ingredients to have
fun cleaning in the kitchen while your working out:
- Good pair of shoes.
- Music of your Choice. Turned up. And be sure you belting out those notes.
- Use soup cans instead of weights.
- It's okay to dance around to the music and use the wood spoon as a microphone.
- When putting dishes away that are high, lift your self up on your toes and do two to three time.
- If your squatting down, do it two or more times.
- If you have a larger kitchen do a lap.
- March step while you do dishes. ;) This is tricky, but it can be done.
- If you have a step stool. Only use the bottom step to step up and down and up and down.
- Have Fun and be safe.
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